Indian Chili Chicken Recipe

Name: Indian Chili Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil; 1 3/4 lbs chicken breast fillets; 2 1/2 tablespoons hot chili powder (Laxmi extra hot); 7 tablespoons ginger-garlic paste; 1/2 cup flour; 1 red onion, sliced; 6 jalapeno peppers, sliced (or 10 serrano peppers); 3 teaspoons soy sauce; 0.5 (5 1/2 ounce) bottle sweet asian chicken chili sauce; 2 pinches salt; 1 bunch cilantro

Servings: persons

vegetable oil
1 3/4 lbs chicken breast fillets
2 1/2 tablespoons hot chili powder (Laxmi extra hot)
7 tablespoons ginger-garlic paste
1/2 cup flour
1 red onion, sliced
6 jalapeno peppers, sliced (or 10 serrano peppers)
3 teaspoons soy sauce
0.5 (5 1/2 ounce) bottle sweet asian chicken chili sauce
2 pinches salt
1 bunch cilantro

1
Add vegetable oil to a depth of 1-2 inches in a pot; heat on medium-high heat.
2
Cut chicken breast fillets into bite-sized pieces.
3
Combine chicken, chili powder, and five tbsp of ginger-garlic paste in a bowl.
4
Mix well while lightly covering mixture with the 1/2 cup of flour; chicken pieces should be fully covered with flour. Set aside.
5
Add about 1/4 cup of vegetable oil to the wok and heat on medium-high.
6
Add sliced onion, sliced peppers, and two tbsp of ginger-garlic paste to wok; stir occasionally ensuring the vegetables are coated in oil.
7
By now the oil in the pot should be heated (carefully test with a single drop of water). Gently submerge the chicken pieces, covering the bottom of the pot. Once bubbling settles down remove the pieces onto a plate with paper towels. Repeat until all the chicken is cooked. Be sure not to overcook the the chicken. Pat the remaining oil from the chicken with a paper towel.
8
The vegetables in the wok should be softened. Add the chicken, a few shots of soy sauce, sweet chili sauce, and salt. Mix well for a minute or two.
9
Serve with rice and naan and top with cilantro. Yumm!

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: vegetable oil, 1 3/4 lbs chicken breast fillets, 2 1/2 tablespoons hot chili powder (Laxmi extra hot), 7 tablespoons ginger-garlic paste, and more.

Yes, Indian Chili Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Chili Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions